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Melon Boat with Frozen Yogurt

Recipe by: WW Quick Cooking for Busy People

2 Points Per Serving


1/2 large canteloupe

1/4 cup nonfat vanilla-raspberry frozen yogurt

1 teaspoon toasted flaked coconut


Peel canteloupe; cut melon lengthwise into 4 wedges. Fill each wedge with nonfat vanilla-raspberry frozen yogurt; sprinkle each serving with toasted flaked coconut. Serve immediately.

Yield: 4 servings

Shared by: GwynydLightNLuv